Salmon With Creamy Garlic Dijon Sauce

• Gluten free

• Seafood

  • 4 Salmon, boneless

• Produce

  • 3 Garlic cloves
  • 1 tsp Sage, dried
  • 1 Shallot, small
  • 1 1/2 tbsp Thyme, dried

• Canned Goods

  • 3/4 cup Evaporated milk, low fat

• Condiments

  • 1 1/2 tbsp Dijon mustard

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 tbsp Butter

• Beer, Wine & Liquor

  • 1/4 cup Cooking wine, dry white

Found on bakerette.com

Ingredients

• 2 teaspoons olive oil
• 4 boneless salmon fillets (about 4 ounces each) with skin on
• Salt and pepper, to taste
• 1 tablespoon butter
• 3 garlic cloves, minced or pressed
• 1 small shallot, diced
• 1 teaspoon dried sage
• 1 1/2 tablespoons dried thyme
• 1/4 cup dry white cooking wine
• 3/4 cup low-fat evaporated milk
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoons cornstarch + 2 tablespoons warm water

Directions

• Warm the oil in a large skillet over medium-high heat. Salt and pepper the salmon fillets to taste and place the salmon skin-side up in the pan. Cook for approximately 8-10 minutes or until the sides of the fish are turning white in color and are cooked through. Remove from heat and cover to keep warm.
• In a large sauce pan on medium heat, melt the butter and stir in the garlic, shallots, sage, and thyme stirring constantly. Pour in the cooking wine and continue cooking for 2-3 minutes to reduce the wine. Stir in the evaporated milk and mustard.
• In a separate bowl, stir together the cornstarch and water. Gradually add the liquid to the sauce and stir until the sauce bubbles and thickens. Remove from heat and pour over salmon before serving.